Preheat the oven to 200 °C (180 °C fan) and line a tray with baking paper. Cut the sweet potatoes into wedges and trim the woody ends off the green asparagus.
Pat the turkey breast dry and season with salt, pepper and paprika. Spread the sweet potatoes over the tray with olive oil and rosemary.
Pre-bake the sweet potatoes at 200 °C for 10 min to give them a head start. Meanwhile, toss the green asparagus with olive oil.
Add the turkey breast and green asparagus to the sweet potatoes on the tray. Bake everything together at 200 °C for another 15–20 min, until the turkey breast is cooked through and the veg is tender.
Quickly check that the sweet potatoes are soft inside and the turkey breast is still juicy. Leave in the oven for a few more minutes if needed.
Serve everything straight from the tray and roughly strip the rosemary over the top if you like.
Good to know
A traybake like this takes a lot of pressure off. Everything cooks side by side, and in the end a warm, well-rounded meal lands on your plate.
Swaps
Turkey breast → chicken breast (similar protein content); sweet potatoes → Hokkaido squash (also provides beta-carotene); green asparagus → broccoli (more vitamin C and fibre); olive oil → avocado oil (stable at high heat, mainly monounsaturated fats)
Allergens
The dish is naturally free from gluten, egg and milk, and doesn't contain any of the typical allergens. For children, serve in soft pieces; during pregnancy, cook the turkey breast all the way through.
